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Pasta with Italian Chicken Sausage, Escarole and Beans
Ingredients
  • 10 oz pasta, wheat or gluten-free pasta
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 12 oz uncooked Italian chicken sausage, removed from casing (Al Fresco)
  • ½ cup fat free, low sodium chicken broth
  • 1 cup cannellini beans, drained and rinsed (Eden)
  • 1 medium head, 7 to 8 cups escarole rinsed and torn into bite sized pieces
  • ¼ cup grated Parmesan or Romano cheese
  • ¼ tsp crushed red pepper, or to taste (optional)
  • salt and fresh pepper to taste
Steps
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